2008 Syrah & 2008 Chardonnay Winemaking Notes

by Bradrick J. Pretzer

Grape Information

Date purchasedSeptember 21, 2008
VarietalSyrah - Lodi, California
Chardonnay - Lodi, California
Number of cases12 Syrah
8 Chardonnay
Price per caseSyrah - $27
Chardonnay - $30
Place purchasedAmerican Winegrape, Everett, MA
Phone #(617) 387-6107


Syrah Winemaking Log

DateTimeTemp°BrixSO2TApH
Sept 21 8:00am 42° 21° 5.7% 4.00
Notes: Crushed & Destemmed
Added potassium metabisulfite for 75 ppm
Fruit was a bit more moldy than usual thus the 75ppm sulfite
Started 2 vials of White Labs WLP 750 French Red Wine Yeast in 1/2 gallon pasteurized juice
Sept 22 6:00pm 52°
Notes: Pitched yeast
Sept 23 11:00am
Notes: Active fermentation noted. Begin punching cap 3 times daily.
Sept 24 8:30am 60°
8:30pm 68°
Sept 25 9:30am 78° 4.3°
Notes: Brix calculated using refractometer and MoreWine's Excel Brix calculator
11:59am 72°
Notes: From 10:00am to Noon cooled must with MoreWine stainless steel cooling snake and 30lbs of ice in water. Picture 1 Picture 2
8:00pm 77° -3.8°?
Notes: I have always found the refractometer to be wildly inaccurate at low Brix. I am suspicious of this calculated value.
Nov 24 7:00pm 40° 4.14
Dec 13 1:45pm Added 6oz LD Carlson French Oak Cubes (Medium Toast) and 3oz LD Carlson French Oak Cubes (House Toast)
Mar 29 7:00pm 35ppm 3.85g/L 4.13
Added 2.2g Kmeta to bring free SO2 to 50ppm. Also added 55g tartaric acid to bring TA to 4.5g/L



Chardonnay Winemaking Log

DateTimeTemp°BrixSO2TApH
Sept 21 6:00pm 52° 25° 4.9% 3.78
Notes: Crushed, destemmed, and immediately pressed
Added potassium metabisulfite for 75 ppm
Fruit was a bit more moldy than usual thus the 75ppm sulfite
Started 2 vials of White Labs WLP 730 Chardonnay Wine Yeast in 1/4 gallon pasteurized juice
Sept 22 7:00pm
Notes: Racked clear juice into stainless fermenter. Pitched yeast
Sept 23 11:00am
Notes: Active fermentation noted. To correct TA added 97 grams of tartaric acid. Anticipate new TA to be 7.0%
2:45pm 61° 3.61
Sept 24 8:30am 59°
8:30pm 66°
Sept 25 9:30am 67° 11.4°
Notes: Brix calculated using refractometer and MoreWine's Excel Brix calculator
8:00pm 70° 6.5°
Nov 24 7:00pm 40° 3.4
Notes: Paper chromotography indicated malolactic had not completed so moved wine to upstairs apartment to warm up.
Jan 3 Notes: Another paper chromotography indicated malolactic had not completed. Pitched fresh WLP 675 Malolactic Bacteria.
Mar 26 1:00pm 17ppm 5.2g/L 3.64
Racked off oak chips combining two carboys. Added Kmeta to bring free SO2 to 35ppm. Added 18g tartaric acid to one carboy to raise TA. Will compare against unacidified carboy.